Reviewer:

Reviewed: Nov. 27, 2011

Very tasty! I would recommend less pepper though - and my family likes pepper. I used pear nectar since I couldn't find pear juice. I don't know if it would have come out differently, but it was yummy. Thanks for sharing the recipe.

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Reviewer:

GiGi

Reviewed: May 15, 2011

Love this recipe. My Aunt made this while we were growing up, and now I can make it myself. Though because of the soy sauce this has alot of sodium so we cannot eat this too often.

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Reviewer:

Sarah

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 13, 2011

This is such an easy, delicious recipe. And flexible. Tonight I used OJ in place of the pear juice and pork instead of beef. WIN.

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13 users found this review helpful

Reviewer:

mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 19, 2010

Tasty! Although I would never, ever eat monosodium glutamate (MSG) since it's really very unhealthy. Instead you could use salt or stock.

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Reviewer:

Long Hot Summer

Reviewed: Apr. 13, 2010

SO good, almost exactly like that in my fave Korean restaurant. Used brown sugar and froze the beef before slicing for thinner cuts. Highly recommend. Ate with red lettuce leaf.

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Reviewer:

mdmd

Reviewed: Apr. 12, 2010

This was a real hit! I did substitute pineapple juice for the pear juice as one reviewer suggested. I also used an organic soy sauce (no MSG) and omitted the MSG. You don't need it as the dish is very flavorful and it's an excito-toxin. I will definitely be making this again.

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6 users found this review helpful